Basil and Goats' Cheese-Stuffed Chicken with Sweet Potato, Broccoli and Roast Garlic Vinaigrette

Chicken breast stuffed with goat cheese and basil, served with roasted sweet potatoes, broccoli, and a garlic balsamic vinaigrette.

Chicken High Protein Gluten Free Goat Cheese Roasted Vegetables

Estimated Nutrition

Calories

1105.4

kcal / serving

1105.4 kcal total

Carbs

38.5g

per serving

38.5 g total

Fat

88.2g

per serving

88.2 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

Goats' Cheese

crumbled

Butter

Fruits

0.5

piece

Lemon

juice only

Meat

0.5

piece

Chicken Breast

fillet

NutsSeeds

handful

Basil

fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

clove

Garlic

squashed

OilsFats

tbsp

Olive Oil

divided

Vegetables

0.5

piece

Sweet Potato

chopped

0.25

piece

Onion

sliced

Method

Preheat the oven to 180°C.

Butterfly the chicken breast and flatten it between cling film with a mallet.

Top with cheese, basil, and seasoning, then roll the chicken up tightly.

Brown the chicken in melted butter for 4 minutes then roast for 10 minutes.

Sauté sweet potato, garlic, and onion in half the oil for 4 minutes.

Roast the vegetables in the oven for 8 minutes until tender.

Steam the broccoli for 7 minutes and combine with the roasted vegetables.

Whisk remaining oil, lemon, and vinegar then drizzle over the vegetables.

Plate the vegetables and top with sliced chicken to serve.